The five-star resort specifically promotes apprentices - "apprentice ambassadors" at trade fairs
Eleven apprentices, three courses, a lot of responsibility and independence: at the Kempinski Hotel Frankfurt, there is an evening in the culinary calendar that has never been seen before in this form. On 7 March, the dinner in the EssTisch restaurant will be taken care of exclusively by the trainees, from conception to implementation. Purchasing goods, preparation, service and advising guests on wine selection - the budding chefs and cooks, restaurant and hotel specialists will take the helm. "We want to encourage and challenge our trainees," says hotel director Karina Ansos. "Dedicated young talent is the most valuable thing we have in the hotel and catering industry and an event like this, where the trainees are completely in charge, is a great motivation and expresses our appreciation towards them."
A high quality of training is very important to Karina Ansos and she keeps the trainees engaged beyond the mere teaching content.
49 young people are currently completing their vocational training at the Kempinski Hotel Frankfurt, as cooks, restaurant specialists, hotel specialists with an additional qualification in hotel management and hotel clerks. Dual students, for example in the Culinary Management course, are also among them. "Each of them gets the necessary freedom with us to increase their creativity and knowledge individually and thus strengthen their personality. For example, each of our trainees can take part in competitions," Karina Ansos tells us. The hotel's trainees have done this eagerly in the past years and regularly won first places in regional and national competitions.
"In addition, we have trainee ambassadors," reports Karina Ansos. "These go independently to recruitment fairs to talk to and recruit potential career starters. They take over hotel tours for school classes, and for this year it is planned that they also take over part of the apprentice application interviews." In addition to special training to go with the teaching content, apprentices at the Kempinski Hotel Frankfurt also get special training to prepare for exams.
Good training needs good trainers. Last year alone, eleven employees of the hotel passed their trainer aptitude test before the IHK.
Gourmets can convince themselves of the quality of the training at a trainee dinner on March 7. The apprentices will be serving:
Amuse Bouche
Fermented Shallot | Goat Cheese Cream | Affila Cress | Amaranth
***
Essence of Langustini
Langustini Tomato Essence | Langustini Ravioli | Saffron Espuma | Chervil
***
Angus beef flank steak
Flank steak | Truffle pointed cabbage | Beetroot puree | Hara potatoes
***
Pears and ginger
Pear Ginger Parfait | Orange Crumble | Apricot Gel | Orange Hole Chip | Meringue
The three-course menu costs EUR 59 per person including a glass of sparkling wine, wine, beer, soft drinks, water, coffee and tea specialties. Table reservations are available by phone at 069 389 88 660 or by email at restaurant.frankfurt@kempinski.com.
